Following the trail of Le Binchotan’s chef, Jeremmy, I was set on checking Iko Restaurant, his new baby. I love Le Binchotan’s food, which simulates the senses and is interesting, bold, and Iko proves to be of the same breed.
Uni had been and is still the star of the show. This time it comes with cauliflower custard that works so well with the intense umami of uni and caviar, plus the savoury goodness of dashi jelly. The texure is perfect too. Creamy uni, pops of caviar, gelatinous dashi and smooth silky custard combines to impart that luxurious feel on the palate. It is decadently good, opulent, a must-try. For this, I’m willing to go down every weekend to enjoy it.
Tori Karaage in bite size is a nice, tasty treat. I love it that the texture of the batter is different from that of other fried chicken pieces.
The ramen here, oh my, is so good that it is probably the best I ever had. Loaded with premium ingredients such as prawns and scallops, the soup base is umami heaven.
Rice in soup is probably the best “pao fan” I ever had. The starchy rice soaked up the intense flavours of the sake-added broth makes for a hearty treat. This place set the standard that alcohol should be added to pao fan.
Yuzu ice-cream is very refreshing. But for me, my love is still coconut pudding with raspberry sprinkles. I love eating coconuts, especially when it comes in smooth silky pudding form.
